I thought I would start this post by sharing a fun picture of the Fragoso family hanging out together…..
It’s been a while since I have done a Day in the Life blog and a reader recently requested I outline what a typical eating day looks like for us, so here it goes!I’m going to take you along with me for last Thursday’s meals, which is typically one of my busier days thanks to after school kid stuff and other obligations that leave me running round like a mad woman.
We should start where every morning SHOULD start, and that’s of course with breakfast! Pictured is my not so breakfast like breakfast but I for one could care less about what my breakfast looks like, just as long as it tastes good and has enough protein and fat to get me through until lunch. I made bacon and scrambled eggs for the boys – but they ate it all of course so I ate some left over ground beef that we had the night before for lettuce tacos topped with some of my favorite Purple Cabbage Slaw, and some guacamole.
I made Jaden’s lunch which consisted of nitrate free roast beef wrapped around broccoli slaw, some slices of fuyu persimmons, a Lara Bar, and some purple cabbage.
My lunch that I shared with Rowan was leftover roasted delicata squash which I roasted just like the butternut squash, along with beets roasted the same way and stir fried beet greens and some leftover chicken which is not pictured.
For dinner I made a delicious and easy pot roast that I threw in the crockpot before taking the boys to school. Here’s the recipe
1 beef chuck pot roast
1 yellow onion, sliced
10 garlic cloves
1 head green cabbage, sliced
6-7 thyme branches
1 cup chicken broth
Sea salt and black pepper
Sprinkle the pot roast all over with salt and pepper and sear in a skillet on all sides until brown (about 4 minutes per side). While the roast is searing, cut up the onion and place in the bottom of the slow cooker along with whole garlic cloves. Slice up an entire head of green cabbage and set aside. Once the roast has seared, place on top of the onions and garlic in the slow cooker, put the thyme branches on top of the roast, cover the roast with the cabbage, and add the chicken stock. Cook on low for 8 hours or until the meat is falling apart.
As you can tell from this post, we rely a lot on leftovers, planning ahead, our slow cooker, and taking the time to cook real food. Yes we are busy, but we try to make it a priority to never be too busy or distracted to be healthy. I used to be miserable, unhealthy, and sick and although now I spend more time in the kitchen or planning our meals than I used to, I have MORE time to be productive in other areas of my life because I have the energy and good health that allows me to do so. Is it hard? Heck yes but totally worth it!